The Rozendal Farm story begins in the 1980s, when Rozendal owner Kurt Ammann was still making wine – and enjoying success with his acclaimed Bordeaux blends. One year, Kurt realised that his 1988 vintage contained slightly too much volatile acidity, and this ‘flaw’ proved a happy accident – providing the perfect opportunity to venture into vinegar making. Intrigued by the quality and health benefits reported by advocates of raw, artisan vinegar; Kurt began his own endeavours with 2000 litres of ‘flawed’ wine and a commitment to time-honoured, natural processes. These were processes so slow that they would span generations – with Kurt’s children now bottling vinegars birthed by their father.